CP Greek Chicken with Lemon Potatoes - 26g Carbs, 4g Fiber, 4g Sugar
From: 2014 The American Heart Association's Simple Cooking with Heart Program
Greek
Servings: 4
1 medium onion (any color), sliced
1 lb. potatoes, chopped into 2-inch pieces
1 cup low-sodium chicken broth
2 Tbsp dried oregano OR salt-free dried Italian spice blend
1 (3 lb) whole chicken, giblet package removed and thrown away
1/2 tsp garlic powder
2 lemons (cut in half) OR 1/2 cup lemon juice
2 Tbsp roughly chopped parsley OR 1 Tbsp dried parsley
In the bottom of a large slow cooker, add onion slices, chopped potatoes, chicken broth, and 1 teaspoon oregano. Stir to combine.
Using a knife or your fingers, remove chicken skin and fat from chicken and throw away. Place chicken on top of potatoes (breast-side down, if possible) and sprinkle oregano and garlic powder on top. Pour lemon juice into slow cooker or squeeze lemons and add to crockpot.
Cook until potatoes are fork-tender and chicken is cooked, about 9 to 10 hours on low or 4 hours on high. Garnish with parsley and serve.
Cook Once, Eat Twice: Use the leftover chicken from this recipe for the Chicken and Green Bean Salad for dinner the next day.
Cooking Tips: Using a high setting on your crockpot reduces cooking time. However, if you know you'll be away from home for 10 to 12 hours, setting up the chicken in a crockpot on low in the morning is a great option.
Keep it Healthy: Skin-free chicken is always an excellent choice for a meal since it contains less fat and more protein than beef.
Grocery Tips: Russet potatoes are usually the cheapest
Servings: 4
Nutrition per Serving: 208 Calories, 2.5g Total Fat, 0.5g Saturated Fat, 0g Trans Fat, 0.5g Polyunsaturated Fat, 0.5g Monounsaturated Fat, 56mg Cholesterol, 81mg Sodium, 26g Carbs, 4g Dietary Fiber, 4g Total Sugars, 21g Protein
Posted by: chefgloria1030@yahoo.com
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